La Trappe Dubbel
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Tasting Notes
The aroma leads with dark dried fruit — raisins, prunes, figs — layered over a foundation of caramel malt and a faint whiff of earthy yeast. On the palate, flavors of toffee, dark sugar, and light chocolate emerge, with the Belgian yeast contributing subtle spice and a hint of banana. The body is medium-full without being heavy, and the carbonation is lively enough to keep things from feeling syrupy. The finish is moderately dry with a gentle roast bitterness that lingers cleanly.
About the Brewery
La Trappe is based at the Koningshoeven Abbey in Berkel-Enschot, the Netherlands, and holds the distinction of being the only Dutch brewery certified as a Trappist producer by the International Trappist Association. Founded in 1884, it has operated under varying degrees of monastic and commercial management over the decades, at one point losing its Trappist designation before regaining it. Their lineup spans the classic Trappist range — Blond, Dubbel, Tripel, Quadrupel — alongside more experimental releases, making them one of the more prolific and accessible producers in the Trappist category.
Food Pairings
The dark fruit and malt sweetness here pairs well with duck confit, where the beer's richness mirrors the fattiness of the meat without overwhelming it. Aged Gouda is a natural match because the caramel notes in both the beer and the cheese reinforce each other. A slow-braised beef stew works well too, with the beer's roasted malt character complementing the savory depth of the braise. For something simpler, dark chocolate with 70% cacao cuts through the sweetness and draws out the beer's fruit notes.
Style Guide
Belgian Dubbel is a dark abbey ale that originated in Belgian Trappist monasteries, with Westmalle credited for establishing the modern template in the mid-20th century. It typically runs between 6% and 8% ABV and is characterized by complex dark fruit esters, caramel malt, and a spicy, phenolic yeast character — all without being bitter or heavily hopped. It differs from a Tripel, which is lighter in color and higher in alcohol, and from a Quadrupel, which is darker, richer, and considerably stronger. The style's apparent sweetness is usually balanced by a dry finish driven by the Belgian yeast strain.